Peanut Crunch Balls

10 ingredients
6 steps

Ingredients

  • 1 stick butter, melted
  • 2 cups peanut butter, chunky
  • 1 1/2 cups peanut butter, smooth
  • 3 cups crisped rice cereal
  • 3 cups confectioners' sugar
  • 2 teaspoons Karo syrup (clear)
  • 2 cups Ghirardelli Milk Chocolate Chips
  • 2 cups Ghirardelli Semi-Sweet Chips
  • 2 tablespoons vegetable oil
  • Peanuts, crushed (optional)

Directions

  1. 1
    In a large bowl, mix melted butter, peanut butter, crisped rice cereal, sugar and karo syrup.
  2. 2
    Line cookie sheets with wax paper.
  3. 3
    Scoop and roll into 1-inch balls and refrigerate for at least 4 hours.
  4. 4
    Melt chocolate in double boiler, adding 1/2 teaspoon of vegetable oil at a time, until dipping consistency.
  5. 5
    Dip balls in melted chocolate and place back on wax paper lined cookie sheet and refrigerate until chocolate is set.
  6. 6
    Optional: sprinkle tops of candy with crushed peanuts after dipping in chocolate and before refrigerating.

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